DRY ROAST

firstly, dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppers and 3 dried red chillis. fry till they turn aromatic

1

BLEND COARSE

allow to cool and coarsely powder them in a mixer. keep aside

2

GINGER & GARLIC

firstly, in a kadai, roast 3 clove garlic and 1 inch ginger with 2 tsp of oil. fry for a minute

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ONION - 1 SLICED

next add chopped 1 sliced onions and fry till they turn golden brown

4

TOMATO - 2 CHOPPED

in addition, add 2 chopped tomatoes, 5 cashew and saute well

5

SOFT & MUSHY

saute until the tomatoes turn soft and mushy.

6

BLEND SMOOTH

cool completely and blend to smooth paste without adding any water. keep aside.

7

KASURI METHI - 1 TSP

firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.

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ONION & CAPSICUM

further add ½ onion petals and ½ cubed capsicum

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SHRINK SLIGHTLY

fry till they shrink slightly. do not cook completely; they should be crunchy.

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CHILLI POWDER

keep onions and capsicum aside. add ¼ tsp turmeric and ½ tsp chilli powder

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SAUTE - LOW FLAME

saute on low flame till the spices turn aromatic

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TOMATO ONION PASTE

further add blended tomato-onion paste and mix well

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SALT - 1 TSP

in addition, add prepared kadai masala and 1 tsp salt. adjust the masala to your taste.

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COOK - 5 MINUTES

mix well and cook for 5 minutes or more

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OIL RELEASES

cook till the masala paste starts to release oil.

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WATER - HALF CUP

now add ½ to 1 cup water adjusting consistency as required

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PANEER - 12 CUBES

add 12 cubes homemade paneer, 2 tbsp cream and mix gently. do not break the paneer

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COVER & SIMMER

cover and simmer for 5 minutes or till paneer absorbs flavour

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CORIANDER - 2 TBSP

furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well

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READY TO EAT

finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati

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